Raisins, Rum, and other tasty things

3 Dec

We had a great rookie night last night! Greto stepped up to the plate and came in with an Old Ale (read about it here: http://www.bjcp.org/2008styles/style19.php). This was, by far, the biggest beer we’ve ever tried (sorry Jason!).

The basic recipe was 16 lbs of extract, 3/4 lb of Special B, 1/4 of Black Patent, and 1.75 of Horizon Hops at the start of the boil. At flameout we added 3 cinammon sticks, zest of one orange, and a lb of raisins. Oxygenated and added 2 smack packs of London Ale 1028. OG = 1.11 (!), if this thing ferments down to 1.020 it’ll be around 11% ABV.

Of course it was only after brewing that I actually decided to figure out how you should use raisins in beer. Lots of people say they don’t like them (usually early boil additions or late fermentation, both say they make it too raisiny), but the most consistent answer for those that did use them was to chop the raisins up and add them at flameout. We didn’t chop but we did do the flameout thing.

And then I ran across this: http://www.bjcp.org/2008styles/style19.php. Chop the raisins, soak them in rum, add to secondary. Yeah, that’s what I’m trying next!

We’ve kegged the Amber Ale (OG = 1.046; FG = 1.011; ABV=4.7%), bottled the Pliny Clone (1.093, FG = 1.010, ABV = 11%), and today the Dubbel and Chocolate Stout will be bottled.

Next up, I’m brewing a collective beer for all of use; a CDBC 1st Anniversary Barleywine. That’ll be on 12/10, and the plan is to age it for a year before we try it.

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